BANANA BREAD anyone have a good recipe?

Discussion in 'Chit Chat' started by fibrobutterfly, Nov 14, 2007.

  1. I had a good recipe and lost it! It was so nice and moist. I like one you have tried, as I can always look online, I like peoples own recipes. THANKS!

    I really do have to organize all my tons of recipes!
  2. PVLady

    PVLady New Member

    This is recipe from Williams Sonoma

    Banana-Nut Bread
    The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to quick breads.

    For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles to almost completely blackened. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.

    6 Tbs. (3/4 stick) unsalted butter, at room
    1 cup sugar
    2 or 3 very ripe bananas, coarsely mashed
    (about 1 1/2 cups)
    3 eggs, lightly beaten
    1/2 cup buttermilk
    2 cups all-purpose flour
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. freshly grated nutmeg
    1/2 tsp. salt
    3/4 cup coarsely chopped walnuts, pecans
    or hazelnuts

    Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

    In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

    In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

    Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes.

    A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

    Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

    Adapted from Williams-Sonoma Collection Series,Bread,by Beth Hensperger (Simon & Schuster, 2002 ).
  3. alaska3355

    alaska3355 New Member

    Your recipe sounds really good. I sometimes add blueberries or cranberries to my banana bread....also good!
    [This Message was Edited on 01/14/2008]
  4. fight4acure

    fight4acure Member

  5. Marta608

    Marta608 Member

    Georgia is the Queen of Banana Bread. ;>)

  6. alaska3355

    alaska3355 New Member

    This makes two loaves:
    1 1/2 c. white flour
    1/4 c. whole wheat flour (you can change those flour proportions if you want to use more whole wheat)
    3/4 c. flaxseed meal
    1 t. cinnamon
    3/4 c. sugar
    1 1/2 t. baking powder
    1/2 t. soda
    1/4 t. salt
    1/3 c. chopped walnuts
    2 eggs
    1/3 c. safflower oil
    3 medium bananas, mashed

    Preheat oven to 350 degrees. Grease two 9 x 5 loaf pans.
    Combine dry ingredients and add nuts. In another bowl, beat eggs and oil. Add half of the dry ingredients, then add the mashed bananas. Mix well. Add the rest of the dry ingredients. Pour into the pans and bake 45 - 55 minutes. Cool in pan 10 minutes, then remove from pans and cool on a rack.
  7. Debra49659

    Debra49659 New Member

    yummy...I love banana bread, can't wait to try the recipes!!